how to cook Prime Rib – cooking for dads, Christmas Roast Beast by Rob Barrett Jr.
Sign up for Rob’s email list, free stuff often: www.cookingfordads.net Follow me on twitter www.twitter.com Comment, subscribe, try it, you’ll like it. www.cookingfordads.net if you want more. It’s time to make the Roast Beast. This is a great meal for Christmas, New Years or just about any time. It’s easy enough for a dad or anyone to make and much better than making a ham. … and yes I know, I can’t say horse radish to save my life!!! Here’s one of my first TV appearances making it on KMSP Channel 9. http
por favor no lea esto
el 13 de octubre de 1991
un niño llamado nick se tiro de un puente debido a problemas familiares
si ya leiste esto debes copiar y pegar
en otros 5 videos mas o si no
nick vendra por toda tu familia
hazlo o moriran por favor hazme caso
yo lo lei y lo hice
have you ever considered doing healthy meal videos or things like that it would be greatly appreciated. Cant wait to try this recipe out tonight.
more like cooking for gay dads
Looks amazing. I always wanted to cook a prime rib. THx
tried this recipe last weekend for mothers day….its great! both the prime rib and the sauce..highly recommended….pulled my roast out at about 130 degrees as the wife doesn;t like it mooing quite as much as I do….Thanks Rob!
I wish my dad knew how to cook prime rib, LOL. I still love him though even if he can’t cook!
@xKaoKaox Show him the video, it couldn’t be easier.
I live in Mexico City, and I want to make Prime Rib for friends (show them that we Yanks are good meat & potato eaters). I have never cooked a Prime Rib, but Im going to try out your style. Thanks for posting the video.
he sounds kind of gay. i think he’s gay. i know guys who sound like that and they’re all gay. and he fidgets like a gay guy. yep, definitely gay
he sounds kind of gay. i think he’s gay. i know guys who sound like that and they’re all gay. and he fidgets like a gay guy. yep, definitely gay. they should call this cooking for gays
he sounds kind of gay. i think he’s gay. i know guys who sound like that and they’re all gay. and he fidgets like a gay guy. yep, definitely gay. they should call this show “cooking for gays who pretend they’re straight.”
lots of people say salt draws out the moisture
@icerat4 I know they do but I don’t find that to be the case. Also all the chefs that I admire use salt in this way.
good job im gonna try that now thanks for the lesson and making my tummy growl about a hundred times….
add pepper and cut slits in it and add cloves of garlic
@paintbrawl that’s a great method. I was just trying to keep it simple
@ 7:40 A Ginsu really? That’s a gay knife, man-up and get something a real Dad would use. If you can afford granite counter tops, you can afford decent cutlery.
Excellent dish.You should visit
WactAchef com
Post and watch many cooking videos. It’s all free and dedicated to all chefs
i’ve always wanted to know how to cook prime rib….gonna have to try this recipe, and maybe add pepper & cloves of garlic like paintbrawl suggests…
THATS a LOT of salt. I never salt my meat as such, not nessisary if you learn a little from each time you roast. First time ive seen that salt method except for salt roasting fish where its totaly encased in a few cm of salt.
looks great man
I’ve tried it with crushed rock salt—-put the rock salt in a bag, wrap it with a towel and use a hammer to reduce the salt in size. I either use a rosemary and black pepper rock salt crust or a thyme, white pepper and garlic rock salt crust. That recipe for the horseradish sauce is perfection—–that’s exactly how it’s made. It’s very important that Dads do the cooking for families.
Quick Tip: If you place and damp towel or a few damp paper towels under your cutting board or cook pan it’ll keep it from sliding around as well as protect that nice granite counter. (Warning!: water conducts heat so never use a damp towel to take anything hot out of the oven.)
Nice proper technique! Thumbs Up.
Hi Rob. I use a meat thermometer and the lowest temp mark is 120. The label of the thermometer shows rare at 140 and states that the FDA does not consider meat under 140 safe for eating. But your instructions state that 120 is a good point to stop cooking. Why the discrepancy? Thanks.